Raspberry Rice Pudding topped with Raspberries, sliced almonds, whipped cream, and basil in a bowl.

Raspberry Rice Pudding

  • Servings
    4

Ingredients

  • 1 cup cooked rice
  • 2 tablespoons sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup sliced almonds, toasted
  • ⅓ cup whipped cream
  • 1 cup fresh raspberries (or other desired fruit)

Directions

  • Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Cool.
  • Fold in almonds and whipped cream.
  • Alternate rice pudding and raspberries in parfait glasses or dessert dishes.

Nutrition Facts

  • Calories 242
  • Total Fat 14g
  • Cholesterol 36mg
  • Sodium 36mg
  • Carbohydrates 25g
  • Dietary Fiber 3g
  • Protein 5g